Chicken Scrapple Dog Recipe

Preparation:

1. Mix cornmeal, oatmeal, and stock in the top of a double boiler; cook grains over boiling water for 30 minutes. Add chicken, onion, thyme, and salt and pepper to taste; stir well. The concoction will be very thick. Oil an 18-inch loaf pan and pour in cornmeal mixture. Smooth top with a rubber spatula, cover with plastic wrap, and refrigerate during the night.
2. Cut scrapple into slices. Heat butter or oil in skillet over temperate heat, add scrapple, and fry until golden on both sides. You can make 2 large loaves with this recipe.

Ingredients:
4 cups of cornmeal
2 cups of oatmeal
6 cups of Chicken Stock
4 cups of cooked chicken, cut into small pieces
½ cup finely chopped onion
2 tablespoons of ground thyme
Salt
Freshly ground black pepper
Butter or vegetable oil for frying

Note:
This is a variety on the famous Pennsylvania Dutch scrapple that is usually made from pork and organ meats. The chicken is a readily accessible ingredient, and the oatmeal is a new addition.